The tribal cuisine of North-East India is bold, earthy, and deeply rooted in nature. This blog explores indigenous food cultures of Nagaland, Mizoram, Arunachal Pradesh, and more—showcasing their use of fermentation, bamboo, local herbs, and age-old cooking methods.

Odisha’s street food scene is a flavorful blend of spice, sweetness, and tradition. This blog explores regional delights like dahi bara aloo dum, bara ghuguni, and chhena poda—plus local markets and cultural backdrops that define street eating in the state.

Barnyard millet, once a kitchen staple across Indian villages, is now reclaiming its space in modern kitchens. This blog explores how this ancient grain is cooked regionally, its nutritional benefits, and why it deserves a comeback in daily Indian meals.

Sri Lanka’s food and tea culture reflects a deep connection to its geography, history, and people. This blog journeys through time, exploring ancient royal kitchens, colonial influences, and the evolution of Ceylon tea into a global icon—along with dishes and brews every traveler must try.

Sri Lanka’s brewing culture goes far beyond tea. From ancient herbal infusions to fermented palm toddy and modern reinterpretations of village tonics, traditional Sri Lankan brews are undergoing a fascinating revival. This blog dives into their origins, cultural role, and where you can experience them today.